Corn and Sweet Potato Chowder with Saffron Cream

Ingredients

• 6 large ears fresh corn or 5 cups frozen kernels
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large yellow bell pepper, seeded, deribbed, and cut into 1/2-inch squares
• 1 small red bell pepper, seeded, deribbed, and cut into 1/2-inch squares
• 1 large sweet potato, peeled and cut into 1/2-inch squares
• Sea salt
• Freshly ground black pepper
• 1 tablespoon all-purpose flour
• 4 cups vegetable stock
• 3/4 cup heavy cream
• 1 teaspoon crumbled saffron threads
• 2 scallions, trimmed, white and green sections thinly sliced
• 1 tablespoon minced fresh chives

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